Rate this recipe
4.5/5
(12 Votes)
Ingredients
- Salad:
- 1 cup quinoa, uncooked
- 1 head romaine lettuce, finely shredded (or 2 cups white cabbage/carrots, finely shredded)
- 1 can navy beans, drained and rinsed (14 oz/398 ml)
- 1 sweet red pepper, finely chopped
- 1 English cucumber, peeled and chopped
- 1 red apple, chopped
- Dressing:
- 1/4 cup white balsamic vinegar
- 1/4 cup orange juice, freshly squeezed
- 1/4 cup date paste
- 1/4 cup raw cashew butter
- 1/4 cup lime juice, freshly squeezed
Details
Servings 4
Preparation time 20mins
Cooking time 40mins
Adapted from theveganmouse.blogspot.ca
Preparation
Step 1
1. Place quinoa into saucepan with 2 cups water. Cover, bring to boil, then simmer until all water has been absorbed. Pour quinoa into bowl and allow to cool completely. Fluff with a fork.
2. Combine remaining salad ingredients in a bowl. Add quinoa and toss until combined.
3. In a small bowl, combine dressing ingredients and whisk until smooth. Pour desired amount over salad, toss until completely combined and serve.
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